Egg Fettuccine
Rustichella d'Abruzzo
in Abruzzo, Italy
Ingredients: durum wheat semolina, 31.70% eggs (yolk and white)
Meaning little ribbons, fettuccine are the Roman relative of tagliatelle from Bologna. Thinner than tagliatelle, they are the typical Sunday lunch pasta in many corners of Italy today.
Try one of our delicious pairing suggestions below for this rich, egg pasta.
Cooking Time: 4-6 minutes.
